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With the launch of these sunflower butter-based products, Ben & Jerry’s is doubling down on its non-dairy alternative portfolio. Similar to several other plant-based ice cream flavors on the market, Ben & Jerry’s other non-dairy products use an almond base. By adding a sunflower butter option as well, the company could differentiate its product line, especially as almond farming has received recent criticism for its impact on bees.​In addition, the decision could resonate with consumers who want more plant-based, better-for-you products, but would like to try something new beyond the many almond and oat-based items on the shelves.Sunflowersis magnesium glycinate and magnesium the same seeds may also be a good choice for those allergic to nuts. To help the new flavors stand out among its other offerings, Ben & Jerry’s is using packaging featuring a bright yellow lid. These new non-dairy frozen dessert products are certified vegan and Non-GMO Project verified, which could help attract consumers who are looking for those labels. But the products aren’t low-calorie. Each two-thirds cup serving of the three flavors, which are now available in stormagnesium malate holland and barrettes, ranges from 300 to 350 calories and 27 to 29 grams of sugar.With this latest release, Ben &holland and barrett ferrous fumarateamp; Jerry’s continues its track record of staying on top of the trends. By expanding its non-dairy line, the ice cream maker is leaning into a market that is expected to grow at an annual rate of 14.8% to $1.2 billion by 2025, according to Grand View Research.In 2018, the company also developed a line of low-fat, low-calorie ice cream called Moo-phoria, which was viewed as a move to undercut the popular Halo Top brand. And last year, the company said it would be creating CBD-infused frozen treats if the FDA adopts federal regulations.According to Fior Markets, the global dairy alternatives market is projected to climb from $15.5 billion in 2017 to $38.9 billion by 2025, for a compound anmagnesium glycinate with zinc and calciumnual growth rate of 12.5% from 2018 to 2025. The Good Food Institute reported SPINScan data for the year ending April 2019 showed dollar sales of conventional ice cream and frozen novelties grew by just 1%, while dollar sales of the plant-based varieties jumped by 26.5%.